A healthier take on the classic caramel brulée latte! Made with non-dairy milk and sweetened with coconut sugar, this warming latte rivals Starbucks’ version. Super easy to make in the comfort of your own home, with a handful of ingredients you likely already have on-hand.
What You’ll Need to Make This Healthy Caramel Brulée Latte
Butter – I used Miyoko’s vegan butter to keep this latte recipe vegan-friendly! It melts beautifully into the caramel sauce, giving it that smooth, buttery flavor. However, you can certainly use regular butter if you’d like!
Coconut Sugar – This natural sweetener is unrefined and lower on the glycemic index (meaning less of a spike in blood sugar). It also has a slightly deeper flavor, which only adds to the flavor of our caramel sauce! Though if you don’t have any coconut sugar, feel free to use regular sugar or even brown sugar instead.
Milk – I used non-dairy cashew milk in my healthy caramel brulée latte, and it was perfectly creamy and delicious! But really any milk will work, so go ahead and use whatever you have at home.
Espresso – Either one shot of espresso, or 1/4 cup of strong coffee will do the trick. Or, if you’re like me and can’t get enough caffeine in your life, make it a double and add an extra shot of espresso!
Tips and Tricks
Keep a close eye on your caramel sauce while it cooks! The sugar can burn quickly, and needs to be stirred frequently. So I recommend tending to it the entire 5 minutes it cooks – trust me, it’ll be worth it!
For a salted caramel brulée latte, top yours off with a tiny pinch of flaky salt! I go crazy for a good salty/sweet combo, and that little pinch of salt goes a long way.
Turn this recipe into an iced latte by serving it over ice! To do this, I recommend letting your hot caramel milk come to room temperature first, as well as your espresso.
Adjust This Recipe to Your Dietary Needs
Make it Vegan: That’s easy – just use all the vegan swaps I outlined above!
Make it Decaf: For a caffeine-free version, use your favorite decaf espresso or decaf coffee in your latte.
These s’mores bars are something else! A buttery graham cracker base followed by a lush layer of chocolate is topped off with toasty marshmallows. These s’mores bars will blow you away with how delicious and addictive they are – all while gluten-free!
What You Need To Make S’mores Bars
Oat Flour – You can either purchase oat flour from the store or easily make it yourself at home. To make oat flour, start by adding 1 and 1/2 cups of rolled oats to a blender or food processor. Then, blend the oats for a few seconds or until ground into a powder. Once ground, you now have oat flour to use in this gluten-free recipe!
Chocolate Chips – Any chocolate chips or even a chopped chocolate bar will work in these s’mores bars. I used the Enjoy Life Mini Chips since they are vegan and nut-free, though you can use any vegan chocolate you’d like. And if you’re not vegan, feel free to use whatever chocolate you have on-hand! (P.S. you should always have chocolate on-hand.)
Marshmallows – I prefer mini marshmallows for simply how cute and satisfying they look all lined up on top of these s’mores bars. However, the standard size marshmallows will work just fine. The key to perfectly toasty and golden brown marshmallows is sticking them under the broiler for about 1 minute. It’s super important you keep an eye on the bars during this final trip in the oven, as the broiler has a tendency to burn things in literal seconds. Therefore, watch your vegan marshmallow-y treats and pull them out once they’ve achieved your desired level of toasty-ness!
Adjust This Recipe To Your Diet
Don’t Have Oat Flour? If you don’t have oats and/or oat flour, you can replace it with an equal amount of either brown rice flour or all purpose flour in this recipe.
Add Dairy: Use regular melted butter in place of the vegan butter in this recipe.
Tips For Making S’mores Bars
Be sure to leave the bars to cool on the baking sheet for at least 15 minutes after you take them out of the oven! These s’mores bars are surprisingly delicate, so leaving them to cool will ensure they stick together when handled.
Use a greased knife to quickly and easily slice the bars. To do this, take a sharp knife and either spray it with spray cooking oil or drizzle it with some coconut oil. Once greased, cut into the bars and wipe down the knife between each slice!
I highly recommend storing this vegan and gluten-free dessert in the fridge or freezer during the summer months. Due to the butter and chocolate, they are at risk of melting if left to sit out in too high of a temperate. Therefore, to avoid that risk, it’s best to just keep these babies in the fridge to enjoy them at your leisure!
Perfectly creamy and extra “cheesy” vegan spinach and artichoke dip! Perfect for entertaining, bring this easy vegan recipe to your next party or potluck. A handful of simple ingredients, a blender, a baking dish, and 30 minutes is all you’ll need!
What You’ll Need To Make This Vegan Spinach Artichoke Dip
Cashews – Raw and unsalted cashews are the base of this hearty plant-based dip. You’ll start by soaking them in boiling for water for about 10 minutes, this’ll soften them and help them blend. I love using cashews in this recipe for not only their buttery flavor, but for how nutritionally dense they are! This vegan spinach artichoke dip is so much healthier than the classic kind, and higher in protein.
Nutritional Yeast – I know what you’re thinking …nutritional what? Just hear me out. Nutritional yeast is a totally natural, plant-based ingredient with a nutty, “cheesy” flavor. I use and love this Bragg’s Nutritional Yeast for all of my savory vegan recipes. It’s surprisingly versatile and tastes delicious sprinkled over popcorn, pasta, potatoes, and in this recipe. Though if you’re not vegan and/or have no interest in getting yourself some nutritional yeast (you’re missing out), you can easily replace the two tablespoons of nutritional yeast with two tablespoons of powdered parmesan cheese.
Lemon Juice – A touch of lemon juice mimics the tanginess found in most dairy products. And because this vegan spinach artichoke dip is completely dairy-free, the lemon juice is necessary. Though if you don’t have any fresh lemon juice on-hand, you can use a tablespoon of apple cider vinegar or white wine vinegar instead.
Artichoke Hearts – Arguably the best part, one whole can of drained artichoke hearts give this side dish its signature hearty texture. They key here is using a can of artichokes packed in water, not oil!
Tips and Tricks
This vegan spinach artichoke dip tastes best straight out of the oven! When making for guests, I recommend blending and prepping this dish ahead of time, then popping it in the oven right before your guests arrive. This’ll guarantee the dip is bubbling hot, and tastes its best for friends and family.
Store any leftovers in an airtight container in the fridge for up to one week. To reheat, you can either microwave on high for 45 seconds, or bake at 425° Fahrenheit for 5-10 minutes.
Serve this plant-based dip however you’d like! I enjoyed mine with a side of crispy corn tortilla chips. Though you can even serve it with a side of fresh veggies for a super healthy, vegan snack.
Adjust This Recipe To Your Dietary Needs
Make it Nut-Free: For a nut-free version of this recipe, use raw and unsalted sunflower seeds in place of the cashews!
Add Cheese: If not vegan or dairy-free, go ahead and top this spinach artichoke dip off with some shredded parmesan and/or mozzarella right before baking.
Irresistibly soft and flaky vegan biscuits! They’re chock-full of gorgeous layers and surprisingly easy to make in under 30 minutes. Top these flawless vegan biscuits off with a simple two-ingredient vegan maple butter for a perfectly sweet touch.
What You’ll Need To Make Vegan Biscuits
Non-Dairy Milk – Any non-dairy milk will work in this plant-based bread recipe! I used almond milk, but you can definitely use soy, hemp, cashew, or even coconut milk if you’d like.
Apple Cider Vinegar – Ever notice that tiny bit of tanginess found in most biscuits? Well, that’s the buttermilk speaking. And since we obviously can’t use regular ole’ buttermilk in these vegan biscuits, we make our own vegan version instead. By mixing apple cider vinegar into cold non-dairy milk, then leaving it to sit for a few minutes, we make vegan buttermilk – yup, it’s that easy!
All Purpose Flour – We wouldn’t have biscuits without flour. Specifically, all purpose flour, which bakes up the best biscuits. I’ve pretty much grown up on the King Arthur Organic Unbleached All Purpose Flour. It’s been a staple in my kitchen for years and has seriously never ever failed me. However, you can definitely replace the all purpose flour for gluten-free 1:1 baking flour if you’d like.
Vegan Butter – I use and love the Earth Balance Vegan Buttery Sticks for all my vegan baking needs. Unlike most baking recipes which call for softened butter, we actually want super cold butter for these biscuits. Therefore, leave your vegan butter in the fridge until the second you need to use it. You can even pop it in the freezer for a couple minutes to get it extra cold!
Tips and Tricks
Don’t overmix the dough! An overmixed dough will bake up tough and chewy, instead of soft and flaky. So once all ingredients are incorporated, stop mixing and move on to shaping.
No biscuit cutter? No problem! I used a metal cocktail shaker in place of a biscuit cutter for this bakery-style recipe. Really any round object will work to cut biscuits.
If not a maple butter fan, top these vegan biscuits with any spread you’d like. Some homemade jam, vegan butter, and/or vegan cream cheese would all taste just as delicious!
Ultra decadent, yet healthy double chocolate chia pudding! Whip together this easy breakfast or snack in no time at all. Top this rich and extra chocolatey treat off with fresh berries, whipped cream, or what the heck – even more chocolate!
What You’ll Need To Make This Double Chocolate Chia Pudding
Non-Dairy Milk – Use any non-dairy milk you’d like! I used the Elmhurst Almond Milk since it’s what I had on-hand, and I love their simple ingredients (literally just almonds and water). Though whichever non-dairy milk you use, make sure it’s completely unsweetened. The maple syrup in this plant-based recipe yields all the sweetness we need.
Maple Syrup – This unrefined sweetener is slightly lower on the glycemic index than white sugar, meaning it’s less likely to cause that awful sugar spike, then crash. I absolutely love maple syrup, and use it whenever possible! It’s super versatile, perfectly sweet, and has this caramel-y flavor that is to-die-for. However, if you don’t have maple syrup, you can use honey or date syrup in its place.
Cocoa Powder – Unsweetened cocoa powder, that is! While most cocoa powders are unsweetened, there are a select few on grocery store shelves that have sugar in them. So learn from my mistakes here, and don’t accidentally throw the sweetened kind into your cart. Ghirardelli and Hershey both make very good unsweetened cocoa powders. And if you want to make this vegan recipe even healthier, then use cacao powder instead. Cacao is less processed than cocoa, and is chock-full of vitamins and minerals.
Chia Seeds – These tiny black seeds are the star of our double chocolate chia pudding recipe! Chia seeds are a superfood (for reasons I’ll get into in the next section), are gluten-free, and can be found at most grocery stores. Though if you can’t find chia seeds at your local grocery store, try a health store or vitamin shop instead. Also, Amazon sells pounds of them!
Are Chia Seeds Healthy?
Yes, chia seeds are super duper healthy! They’re loaded with all sorts of nutrients, such as:
Iron – increases energy and focus.
Manganese – essential for bone health and development.
Phosphorus – repairs damaged muscle and bones.
Selenium – protects against cell damage and infection.
Magnesium – boosts heart health and helps regulate blood pressure.
Calcium – vital to building and maintaining strong bones.
They’re also a great source of plant-based protein, fiber, and healthy fats!